Patatas a lo Pobre
“'Poor man's potatoes' — thin slices of potato slow-cooked in olive oil with onions and green peppers until meltingly soft, then finished with garlic, parsley, and a splash of vinegar. A humble Andalusian side often crowned with a fried egg.”
Where it comes from
A simple dish from Andalusian cuisine, said to originate around Granada, traditionally eaten during lean times.
On the plate
Soft, oil-confited potato slices that almost melt, sweetened by slow-cooked onion and pepper, lifted by a sharp tang of vinegar and raw garlic at the end. With a runny fried egg on top it becomes a whole meal. Frugal made delicious.
How it works
Cooking the potatoes slowly in abundant olive oil works like a confit, softening the starch evenly without browning hard. A final hit of vinegar and raw garlic cuts the richness and sharpens the flavor.
Variations
con huevo (with fried egg); with chorizo or jamón added; without peppers in some regions
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓30 min active
How it's made
8 steps · Show ↓- 18 min
Peel the potatoes and slice them into thin, even rounds.
- 24 min
Slice the onion and green peppers into strips.
- 32 min
Heat plenty of olive oil in a wide pan over medium-low heat.
- 418 min
Add the potatoes, onion, and peppers and cook gently, turning often, until very soft.
- 53 min
Season with salt and let some edges turn lightly golden.
- 62 min
Drain off most of the oil and add sliced garlic and chopped parsley to the pan.
- 72 min
Splash in a little wine vinegar and toss to coat everything.
- 82 min
Serve warm, topped with a fried egg if desired.
